Vegan Wool Roll Bread ♥
This vegan wool roll bread has become a favorite at home. The texture is impressively soft, and the moment you tear it apart with your hands and you find a chocolate surprise in the center, oh, what a good time to be alive!! It feels just like if you were eating a piece of a delicious cloud!
If you don’t have much experience making bread, this dough is very easy to prepare, so I’m sure you’ll do an amazing job. If you have a mixer with a hook to knead bread, feel free to use it. But if you don’t, you can knead by hand, like I do in the video.
Just pay attention to how the dough feels and looks, and DON’T add any extra flour (only to dust your work space), because you can potentially dry it out, which is certainly something you don’t want when making bread.
If you are from Mexico, do you remember the classic “Bigotes Tía Rosa”? Well, this vegan wool roll bread tastes just like that! Try it and you will see what I’m talking about.
Can I fill the Vegan Wool Roll Bread with something different?
Of course, just make sure that it is not of a watery or runny consistency so that the rolling process is not complicated and the filling doesn’t end up coming out everywhere. If you use jam or some type of cream, just add a little bit and roll twice as carefully.
You can also use solid fillings, such as raisins, craisins, dried fruit, date paste, etc. And if you want to make a savoury wool roll bread, just take 2 tbsp of sugar out of the recipe. It will work just as good.
Can I use whole wheat flour?
If you are looking to achieve an extra extra fluffy bread, as it is in the original recipe for non-vegan wool roll bread, I recommend that you only use white flour, but if you want to use whole wheat flour, do it in a 50/50 ratio. Half the amount of white flour and the other half of whole wheat flour.
Where can I get vegan chocolate?
Vegan chocolate generally does not come labeled as such, so if you don’t find “Vegan Chocolate” on the chocolate section, just look for dark chocolate or bittersweet chocolate and make sure that the ingredients on the packaging do not have milk or derivatives of it, and voila, it is a vegan chocolate (regularly dark or semi-bitter chocolates have more possibilities of being vegan).
How do I make sure that every time I go to eat a piece of my Vegan Wool Roll Bread it is super soft?
First of all, when you store your bread, keep it in a well-sealed bread container or in an airtight tupperware, so that it does not lose moisture and keeps its softness. But, I 100% recommend to pop it in the microwave for 20-25 seconds before you eat it so that it is warm and extra soft.
Let’s make some Vegan Wool Roll Bread ♥
By the way, this is our new cookbook! 😍
Click on the image to get more info.
Vegan Wool Roll Bread
- 1 cup non-dairy milk (240 ml)
- ¼ cup margarine or vegan butter (60 g)
- 2 ¼ tsp instant dry yeast
- ¼ cup sugar (50 g)
- ¼ tsp salt
- 3 cups all purpose flour (360 g)
- 100 g dairy-free chocolate
- In a small bowl mix the non-dairy milk with the margarine and microwave for 1-2 minutes or until the margarine is melted. Beat until both ingredients are fully integrated. Make sure the milk is warm and not hot. If it’s a little hot, let it cool down a bit (lightly tap with your finger until it feels warm).
- Sprinkle yeast on top. Let it rest for 8-10 minutes to activate the yeast.
- Add the sugar, salt, and mix.
- In a large bowl, add the flour and little by little pour the previous mixture. Stir until you get a sticky dough.
- Sprinkle your work surface with a little bit of flour and transfer the batter onto it. Knead for 8-10 minutes until it is very smooth, but does not stick to your hands. Also, to know if your dough is ready, you can poke it with your finger, and if the cavity pops back out little by little, it is ready to proof.
- Grease a large bowl with a little olive oil and place the dough inside. Cover the bowl with a kitchen towel and leave the dough to rise in a warm spot until doubled in size (about 1 hour).
- Remove the dough from the bowl and divide it into 5 equal parts (you can weigh them to be more precise). Shape all the portions of dough into balls and with a rolling pin, spread each one into the shape of an oval.
- Starting a little above (2-3 cm) of the middle of the oval (lengthwise), cut several times so it kind of looks like fringes.
- Place a piece of chocolate, covering ¾ parts of the top (no cuts), fold the sides and top to cover the chocolate. Begin rolling until you reach the end of the oval. Press the sides lightly and place in a greased sprinform pan.
- Repeat the same process with the other 4 pieces of dough.
- Cover the pan with a kitchen towel and let it rise for 45-60 minutes in a warm spot.
- Fifteen minutes before the rolls finish rising, preheat the oven to 350°F.
- Remove the towel and brush the rolls with a little non-dairy milk.
- Bake for 22 minutes in the upper-middle part of the oven.
- Remove from the oven and allow it to come to room temperature before eating.